Can I make this vegan?

Yes, simply add 1 banana and a "flax egg" (1 Tablespoon of flax seeds and 3 tablespoons of water)

Can I swap the flour?

I would not swap the flour in this recipe as the amounts will vary based on different absorption rates of each type of flour.

Almond Flour Banana Bread

Description

This is truly the Best Almond Flour Banana Bread! Super moist without oil, instead I swapped zucchini for added nutrients throwing in a few chocolate chips for a balanced life and voila, yummy goodness!

Ingredients

Units Scale

4 bananas, peeled

1 cup zucchini
3 eggs
1/2 cup maple syrup
1 teaspoon vanilla
1 1/2 cup almond flour
1/2 cup tapioca flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
3/4 cups chocolate chips (technically optional)
1/2 c raw walnuts (optional)

Instructions

Preheat Oven to 350 degrees F.
Peel and cube zucchini.
Add bananas, zucchini, eggs, maple syrup, and vanilla in a blender and blend until smooth. Transfer to a bowl.
Add all the dry ingredients to the bowl and mix well with a spatula until well incorporated.
Stir in chocolate chips and nuts.
Transfer to a parchment lined loaf pan and bake for 45-50 minutes or until a knife comes out clean.

Notes

Store in an airtight container for 2 days.
Freezes well for up to 1 month.

Prep Time: 10
Cook Time: 50
Category: breakfast
Method: baked
Cuisine: paleo, GF, DF

Keywords: zucchini, banana bread, chocolate chip banana bread, zucchini banana bread